Meat Cookery

1. Meat Cookery - CS1(SS) Foster

2. Learning Objectives • Identify the common characteristics of the different types of meat • Discuss the different methods of preparation for different types and cuts of meats • Explain the sanitation considerations associated with each meat

3. Cuts of meat • Each animal, be it cow, pig, lamb, etc., have associated cuts • These cuts are different regions of the muscles that have different properties • As a general rule, the more a muscle works the less tender it is, and vice versa.

4. Beef Primal Cuts This is a break down of beef and it’s Primal Cuts. These are important and TESTABLE. Also, each Primal has associated Sub-Primals, such as the Rib have Ribeye or Prime Rib, and the loin having Tenderloin. It’s important to not only know what comes from where, but which is more tender than another so that you apply the correct cooking method!

5. Pork Primal Cuts Primal cuts from pork differ slightly, however, each region retains it’s associated cooking techniques due to the way each muscle works; very similarly to a cow.

6. Lamb Primal Cuts

7. Cooking Techniques • As we said earlier, the more worked a muscle, the less tender, and vice versa. This is one of the most important principles when cooking meat. • You should choose your cooking method based on this, and by this I mean a range of cooking methods based on a type of heat. • There are 2 types of heat that concern you, Wet Heat and Dry Heat. • Wet Heat: Adds moisture to the food via the cooking medium. • Dry Heat: Removes moisture from the food via the cooking medium.

8. Wet Heat • Steam: cooked through direct contact with hot steam from boiling water. Done in a steaming basket in a pot or kettle, or in an electric steamer. • Boil: to boil water (212°F at sea level) and heat through submersing food in boiling water. • Simmer: essentially the same as boiling, however a lower temperature range (185°F - 200°F). • Poach: To gently simmer. Generally in court bouillon. (160°F - 185°F) • Braise: Item (usually meat) seared in hot fat, then simmered in stock (usually with the addition of acid) in a covered container. Liquid is then reserved for sauce/gravy.

9. Dry Heat • Baking: indirect, dry heat. To heat the air around (oven). • Saute: to cook quickly with a small amount of fat through conduction of heat from the heating source to the pan, then the pan to the food (via fat). • Roast: essentially the same as baking. • Broil: direct dry heat from above. • Grill: direct dry heat from below. • Deep Fat Fry: submerse food in hot fat, heat is conducted through the oil from the heating element, then from the oil to the food. • Pan Fry: frying on a stove-top in a frying pan, food is partially submersed (~1/2) in hot fat.

10. Matching Technique w/ Cut • Armed with the options just discussed, you can deduce certain things, such as: • A tenderloin, based on it’s region of origin on the animal, is a very tender cut of meat. This is best suited to a dry heat, such as grilling, sauteeing, or roasting. • Conversly, a shank is worked very hard, so based on where it comes from we know it is tough. This is best suited to wet heat, such as braising or stewing (Osso Buco).

11. Carry Over Cooking • Carry-over Cooking is an often over looked concept, yet incredibly important to the end quality of large roasts (ribeye). • Carry over cooking is the resting of large roasts after cooking. A rib-eye should be pulled from the oven when the internal temperature of the middle reaches around 120°F - 125°F. • The reason being, the temperature will rise, on average, 15°F - 20°F while resting because a cut of meat that large cannot slow it’s rising temperature as fast as, say, a New York strip steak.

12. Marinades • Marinades are generally viewed primarily as a flavoring medium, however they are very effective at breaking down connective tissues in tougher meats • Marinades that are acid based (vinegar, citrus, tomato) work to break down the muscles connective tissues and tenderize the muscle prior to cooking. • Marinades should always complement the meat, via the flavors, content and time. Tender, smaller cuts should only be marinated for hours; larger, tougher cuts up to days. • Marinades can be boiled and utilized in sauces and gravies.

13. Sanitation • There are very important considerations when cooking all meats. • Cross contamination is always a large concern when working with raw meats. • Always wash your hands frequently, clean your workstations when complete, switch out cutting boards and equipt. when switching jobs, etc. • Also, adhering to the required temperature ranges is critical when preparing raw meats to prevent the spread of Food Borne Illness (FBI).

14. Sanitation • Beef: • Rare - 125°F • Med-rare - 130°F • Medium - 135°F • Med-Well - 140°F • Well - 145°F • Pork: 145 for 15 sec. • Lamb: 145 for 15 sec.

15. Food Borne Illness • Beef: • E.coli 0157:h7, Clostridium perfringens, Taenia saginata Infection • Pork: • Trichinosis, Taenia Solium (Pork Tapeworm) • Lamb: • Yersiniosis

16. Questions?

17. Review • What determines tenderness of meat? • Amount the muscle is worked (location) • How many primal cuts does cow have? • 8 • Where do you find the tenderloin? • Sirloin

18. Review • What is carry-over cooking? • When meat (usually large roasts) rest for 15-20 min., they rise an average of 15-20°F after coming out of the oven • What is dry heat? • Removes moisture (deep-frying, roasting, broiling, saute, baking, grilling) • Wet heat? • Adds moisture (stewing, braising, boiling, steaming, poaching)

19. Review • What food-borne illness is commonly associated with raw beef? • E. Coli • Raw pork? • Trichinosis

20. Questions?